New York Strip with Maitre Butter, Horseradish Mashed Potatoes, and Asparagus Recipe

New York Strip with Maitre Butter, Horseradish Mashed Potatoes, and Asparagus Sizzle up a restaurant-worthy steak dinner at home that's bursting with bold flavors and irresistible textures. This intermediate-level recipe yields 4 servings and takes 1 hr 10 min total (1 hr active, including resting).

• Nutritional Facts per Serving (1 of 4): Calories 1142, Total Fat 87 g, Saturated Fat 41 g, Carbohydrates 55 g, Dietary Fiber 9 g, Sugar 7 g, Protein 38 g, Cholesterol 256 mg, Sodium 1354 mg

Ingredients

Steak:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon cayenne pepper
• Kosher salt
• Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature
• Olive oil for cooking
• 1 head garlic, halved horizontally

Asparagus:

• 1 bunch asparagus, trimmed
• Olive oil for cooking
• 2 shallots, finely diced
• Pinch of crushed red pepper flakes
• Kosher salt

Potatoes:

• 4 Yukon gold potatoes, cut into large chunks
• Kosher salt
• 1/2 cup heavy cream
• 1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter
• Half of an 8-ounce jar of prepared horseradish

Compound Butter (Maitre Butter):

• 1 stick (8 tablespoons) unsalted butter, softened
• 1/4 cup flat-leaf parsley, finely chopped
• 2 tablespoons Dijon mustard
• Zest and juice of 1 lemon
• Kosher salt

Directions

1. Prepare the steak: Preheat oven to 400F. Mix garlic powder, onion powder, cayenne, and 2 tablespoons kosher salt. Rub generously over steaks; rest 10 minutes for juicy perfection.
2. Blanch asparagus: Boil salted water. Prep ice bath with salt. Blanch asparagus 1-2 minutes until crisp-tender; shock in ice. Drain and reserve for a vibrant side.
3. Sear steaks: Heat cast-iron skillet over medium-high with shimmering olive oil. Sear steaks on all sides for golden crust, ~8 minutes.
4. Roast steaks: Discard excess fat. Add garlic halves cut-side down, drizzle 1 tablespoon oil. Roast in oven to 120F internal for medium-rare, ~12 minutes. Rest steaks and garlic 10 minutes.
5. Cook potatoes: Simmer potato chunks in salted water until fork-tender, 10-12 minutes. Drain; return to pot.
6. Make compound butter: Blend softened butter, parsley, Dijon, lemon zest/juice, and salt. Set aside to elevate your steak.
7. Mash potatoes: Warm cream. Beat potatoes smooth; add cream, 4 tablespoons butter pats, and horseradish. Beat creamy; season, fold in 2 tablespoons cold butter for silkiness.
8. Saut asparagus: Heat oil in saut pan. Cook shallots, salt, red pepper flakes until translucent, ~2 minutes. Toss in asparagus to warm, ~1 minute; season.
9. Serve with flair: Slice rested steak thickly. Top with compound butter and pan drippings; melt 30 seconds in oven. Plate with roasted garlic, asparagus, and mash dig in hot!